Chicken Chile Verde Pressure Cooker Recipe

• doses: 6 servings
• tempo ativo: 15 minutes
• tempo total: 40 minutes

Ingredientes

3 pounds bone-in, skin-on chicken thighs and drumsticks

1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)

12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)

10 ounces white onion, roughly chopped (about 1 medium)

6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)

2 Serrano or jalapeño peppers, roughly chopped, stems discarded

6 medium cloves garlic, peeled

1 tablespoon whole cumin seeds, toasted and ground

Kosher salt

1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish

1 tablespoon Asian fish sauce, such as Red Boat

Fresh corn tortillas and lime wedges, for serving

Instruções

Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired.

Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Informação Nutricional

• Tamanho da Dose: Serves 4 to 6
• Calorias: 345 kcal
• Gordura Total: 19 g
• Gordura Saturada: 5 g
• Gordura Insaturada: 0 g
• Colesterol: 163 mg
• Sódio: 780 mg
• Carboidratos Totais: 15 g
• Fibra Alimentar: 4 g
• Açúcares Totais: 7 g
• Proteína: 33 g